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Oriental Noodle House

10718 101 Street NW Edmonton AB T5H 2S3 · Food - General

Official record from Alberta →

Inspection summary

Oriental Noodle House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 10, 2024. The most recent inspection, on October 1, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on December 19, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on December 10, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on December 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on December 19, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on December 19, 2024. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Most of the processed/prepared foods were not labeled with their preparation/expiry dates.Action required:-Please label all the food containers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - It was observed that the meat pails were directly stored on the ground (violation being addressed, operator had ordered additional racks to store the container above the ground). Action required:-Please store all the containers at least 6 inches above the ground to avoid contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required in the following areas;- Floor, behind the cooking lines-Below the dishwashing area-the shelves inside the main kitchen and basement kitchen, shelves inside the walk-in coolers and freezer.-the meat slicer at the basement had dried meat debris.
  4. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Most of the processed/prepared foods were not labeled with their preparation/expiry dates.Action required:-Please label all the food containers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning clothes were observed on the kitchen counters.Action taken:-Staff was instructed to submerge the used cleaning towels in the sanitizer bucket to avoid cross contamination of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - It was observed that the meat pails were directly stored on the ground. Action required:-Please store all the containers at least 6 inches above the ground to avoid contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Bowls were stored inside the storage containers. Action taken:-Staff was instructed not to store the bowls inside the containers and use scoop with handles, ensure that handles should not touch the food item (to avoid cross-contamination).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Sliced vegetables (carrots, onions) were observed in containers stored at room temperature. Temperature was measured at 12C. Operator confirmed that the containers are taken out during the lunch time and after that it is taken back to the cooler. Action taken:-Time and temperature abuse concept was discussed with the operator.-Operator was recommended to label the containers with the time it was taken out to avoid time and temperature abuse. (2-hour rule was discussed in detail with the operator).*Another option- use ice immersion method. Submerge the sliced vegetable containers in ice cube tray, change the ice whenever required, and regularly monitor the temperature (at or below 4C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for chlorine sanitizer were expired.Action required:-Please purchase the new supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required in the following areas;- Floor, behind the cooking lines-Below the dishwashing area-the shelves inside the main kitchen and basement kitchen, shelves inside the walk-in coolers and freezer.-the meat slicer at the basement had dried meat debris.

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